Food, Consumers, and the Food Industry: Catastrophe or Opportunity?

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CRC Press, Jan 29, 2001 - Technology & Engineering - 312 pages
During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modified foods, raise questions about their long-range implications. How will they affect the worldwide economics and management of agriculture? food legislation? the environment? the determination of foo

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About the author (2001)

Dr. Gordon W. Fuller has had extensive experience in industry, in academia and in government, all of which was in association with food and agriculture. In government, he worked as a research analyst on the characterization of citrus flavors using gas chromatography with the Food and Drug Directorate in Ottawa, Canada. Industrial activities included work on chocolate and chocolate products with the Nestlé Co., Fulton, NY; tomato, fruit, and canned soup products with the Mellon Institute for Industrial Research, Pittsburgh, PA, for the H. J. Heinz Co.; and fresh and preserved meat products with the Food Research Association, Leatherhead, U.K. This product experience was broadened when as vice president of technical services, Imasco Foods Limited, he was responsible for corporate research and development over a product line that included canned goods, and bakery operations for tortillas and frozen foods. In academia, Dr. Fuller was an associate professor in the department of poultry science at the University of Guelph. Here he taught and conducted research on poultry and egg products. He was also an external lecturer at both Concordia and McGill Universities in Montreal. He is the author or co-author of several papers in scientific journals and food trade magazines. He is the author of New Food Product Development: From Concept to Marketplace , published by CRC Press (1994) and Getting the Most Out of Your Consultant also published by CRC Press (1999). He is a Fellow of the Institute of Food Science and Technology (U.K.), a charter member of the Institute for Thermal Processing Specialists, and is a member of the Institute of Food Technologists and the Canadian Institute of Food Science and Technology.

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